Recently I found myself in a bit of a cooking rut, and needed to make something to break me out of my uninspired dinner routine. I loved the idea of a Greek-inspired veggie bowl, so I decided now was the perfect time.
I wanted something plant-based, so decided halloumi would be the stand-in for meat here. Halloumi is a firm, brined cheese often made from a mixture of sheep and goats’ milk, that is prevalent in mediterranean cuisine. It’s firm texture means it holds up well when grilled or fried, and it’s deliciously salty from the brine. A mix of a crunchy chopped salad, simple roasted vegetables , and a double-dose of cheese from the halloumi and feta dressing makes for an uber-fresh and tasty meal. I mean halloumi AND feta?? How could you go wrong?
It may look like there are a lot of components to this dish, but everything comes together really easily and quickly. Also, feel free to improvise and roast whatever veg you have on hand (eggplants work well here too), and switch up the grains for the base, or simply go grain-free if that’s your thing. Pita bread or chips is also a welcome addition here.
Grilled Halloumi Bowls with Lemon-Feta dressing
makes 4 bowls
For the Grilled Vegetables:
2 large zucchinis, sliced into rounds, about 1/2 inch thick
1 red onion, sliced
12 mini sweet bell peppers left whole, or two large regular bell peppers sliced
2 tbsp olive oil
salt
pepper
For the Chopped Salad:
2 cups of sliced cherry tomatoes
4 mini person cucumbers, or one large regular cucumber, chopped
2 tbsp chopped mint leaves
1/2 tsp salt
2 tbsp red wine vinegar
drizzle of olive oil
For the Lemon-Feta Dressing
1/2 cup crumbled feta cheese
1/2 cups greek yoghurt
zest of 1 lemon
2 tbsp lemon juice
1 clove of garlic, grated
1 tbsp water
1/2 tsp dried dill
1/4 tsp salt
To Assemble:
1 250 gram package of halloumi cheese, sliced into 1/4 inch rectangles
2 cups of cooked quinoa
spinach, or other greens of choice
extra chopped mint, for garnish
For the roasted vegetables: Preheat oven to 425F. Place sliced zucchini, red onion, and peppers in a bowl. Add olive oil, and season with salt and pepper, then toss until vegetables are well coated. Arrange vegetables evenly on a large parchment-lined baking sheet. Roast in the middle rack of the oven for 15 minutes, flip the zucchini slices over, return to the oven and roast for 15 minutes more until vegetables have taken on some colour and are tender, but not mushy.
While vegetables are roasted make the chopped salad and feta dressing. Combine chopped cucumbers and tomatoes, red wine vinegar, olive oil, and minty and toss lightly to combine. To make the lemon-feta dressing, combine all ingredients in a blender or small food processor, and pulse until well combined.
Once the vegetables are done, grill the halloumi. Heat a cast iron skillet, or non-stick frying pan over medium-high heat. Once the pan is hot, add the halloumi, and sear for 1-2 minutes per side until golden brown and the cheese has softened (you may need to work in batches).
To assemble the bowls: divide quinoa, spinach, chopped salad, and grilled vegetables between four bowls. Top with the grilled halloumi, and drizzle with feta dressing. Garnish with more chopped mint, if you like.